Super Q pumpkin Qifeng cake(chao nan gua qi feng dan gao )

Super Q pumpkin Qifeng cake

Introduction:

"The Qifeng cake made with this formula is not only super soft, but also soft and delicious. The natural sweetness of pumpkin is mixed with the fragrance of egg, which makes your lips and teeth fragrant. The amount of protein used in this formula is large and the yolk is small, so the taste will have a Q feeling

Production steps:

Step 1: steamed pumpkin, take the required amount, need to add water, I steamed pumpkin bowl steamed out of the soup according to the amount of water added, taste stronger, cooking machine into mud

Step 2: add egg yolk, 20 grams of sugar and corn oil to the pumpkin puree

Step 3: mix well and reserve

Step 4: add a few drops of lemon juice to the protein, stir at low speed until it bubbles, and add about 20 grams of sugar

The fifth step: turn to high speed stirring and continue to stir until the foam is thinner and add 20 grams of sugar.

The sixth step: when the bubble is very fine, add the last 20 grams of sugar.

Step 7: continue to stir at high speed until there is a hook in the egg beater, and turn to low speed until there is a straight triangle. The protein is very delicate and beautiful. This kind of protein has strong support

Step 8: sift the low gluten powder twice in advance, and then sift it into the mixed pumpkin egg yolk paste

Step 9: mix well

Step 10: take about 1 / 3 protein. Add to the egg yolk paste

Step 11: mix well

Step 12: then rewind the remaining protein

Step 13: stir 80-100 times to form a uniform cake paste

Step 14: pour into the mold, press the hollow column with both thumbs, and shake the mold twice with both hands

Step 15: preheat the oven at 170 ℃ for 5 minutes, and bake the next layer for 35 minutes

Step 16: quick baked cake, high hair. I made a 6-inch, a long mold and two paper cups with this formula.

Step 17: bake the cake, turn it upside down and let it cool

Step 18: cool and demould.

Materials required:

Protein: 7

Egg yolks: 4

Low gluten powder: 160g

Sugar: 80g

Corn oil: 80g

Pumpkin puree: 160g

Water: 60g

Lemon juice: right amount

Note: after adding low gluten powder, stir, don't be afraid of defoaming, the protein is good, will not defoaming, must stir evenly, one is to avoid flour particles, two is only stir evenly cake paste, baking time hair is better.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Fruity

Chinese PinYin : Chao Nan Gua Qi Feng Dan Gao